YUMMY Meatloaf

1 lbs ground beef
1 lbs sausage
1 onion diced
2/3 C oats
1 can cream of mushroom soup
2-3 eggs (2 large or 3 med/small)

Mix together really well.  Put in a large baking dish.  Bake for 35-45 minutes at 350 degrees uncovered.
Served 6-8.

Serve with mashed potatoes :)

Creamy Chicken Enchilada

Serves 6-8

1/2 to 1 lbs grated cheddar cheese, grated and set aside
~10 flour tortillas
4-6 chicken breasts, raw (I do 6 small or 4 large)*
2 cans cream of chicken soup
1 onion, diced
1 can diced green chilies (optional)
Put the chicken, soup, onions and green chilies into the crock pot on low all day long. (You may cook this in a sauce pan or skillet if you prefer)  Once the chicken is cooked, remove the chicken from the sauce.  Shred the chicken and set aside.  Then add to the sauce:

16 oz sour cream
Stir well.  Put about 1 cup of the creamy sauce in the bottom of a greased 9x13 baking dish.

To assemble the enchiladas, divide the chicken equally between 10 flour tortillas.  Sprinkle cheese on the chicken, then roll up the tortilla and place in the pan.  Pour the remaining sauce on the rolled tortillas.  Sprinkle the remaining cheese on top of the sauce.  Cover and bake 20-30 minutes at 350 degrees.

*** Green peppers and/or olives are yummy to add to the chicken in the filling***

*You may substitute 2 cans, turkey or chicken, drained.  If you do this, there is no need to cook the creamy mixture.  You can just mix it all up, and assemble per the instructions above.

Crock Pot Beef Stew

Layer in your slow cooker:
2 lbs beef stew meat, raw (I add it frozen)
1 lbs of carrots, peeled and chopped
6-8 potatoes, peeled and chopped
1 onion, diced
2 cans cream of mushroom soup

Cook on low all day.

Crock Pot Beef Stroganoff

Layer in your slow cooker:
2 lbs beef stew meat, raw ( put the meat in frozen)
2 cans cream of mushroom soup
1-2 T Worcestershire sauce
1 onion, diced

Cook on low all day.  Right before serving add:
16 oz sour cream, mix well.

Serve over:
1 lbs egg noodles, cooked and drained -OR-
cooked white rice

***Sliced mushrooms can be added with the sour cream right before serving.  Celery can be added in the beginning  if desired***

Quick & Easy Beef Stroganoff

1 T oil or butter
1 onion chopped (optional)
2 cans Cream of Mushroom Soup
2 cans beef chunks, one drained, one not drained
16 oz sour cream
1-2 T Worcestershire sauce (optional)
1 lbs egg noodles, cooked and drained

In a large skillet or sauce pan, saute onion over medium heat.  Once the onions are cooked (translucent) add the soup and beef.  Remember to only drain one of the cans of beef.  Once all of the ingredients are heated through, add the sour cream and stir gently, as to not break up the beef too much.  Reduce to low heat.  Do not let the sauce boil once the sour cream has been added.  Once the sauce is hot, remove from heat and serve over the cooked and drained noodles immediately.  Serves 6-8

*** Mushrooms and/or celery are also very good additions***

Bishop McCords's DELICIOUS Macaroni & Cheese

1 lbs of macaroni noodles, cooked and drained
1 lbs of cheddar cheese, grated

Pre-heat oven to 350 degrees.  Grease a 9x13 baking dish, or a smaller deep casserole.  Layer the cooked noodles alternately with the grated cheese.  End with cheese on the top layer.
Bake covered for 15-20 minutes or until the cheese is all melted.  Serve immediately.  Serves 6-8.

September's Bread!!!

Whole-Wheat Bread

Yield: 2 Large Loaves or 35 Dinner Rolls

Ingredients:

2 tsp. salt

1 1/4 oz. nonfat dry milk powder

1 lb. 10 oz. whole-wheat flour

18 fl. oz. warm water

1/2 oz. active dry yeast

3 oz. honey

1 oz. unsalted butter (I use salted)

whole butter, melted

Instructions

1.      Combine salt, milk powder, water, yeast, honey, butter and half of the flour. Mix until combined into a thick batterlike dough.

2.       Add the remaining flour 2 ounces at a time. Knead on medium speed approximately 8  minutes until the dough is smooth and elastic. 

3.      Place the dough in a lightly greased bowl and cover.  Let the dough ferment in a warm place until doubled. 

4.      Punch down, portion, and shape as desired. 

5.      Let the shaped dough proof until doubled.  Bake at 375 degrees until firm and dark brown.  Approximately 40 minutes for loaves and 20 minutes for rolls.  Brush the top of the loaves or rolls with melted butter after baking. 

  

  

Lion House Rolls and Cinnamon Rolls*

Yield: 2 dozen rolls

Ingredients:

2 c. warm water

2/3 c. nonfat dry milk powder

2 tablespoons dry yeast

¼ c. sugar

2 tsp. salt

1/3 c. shortening

1 egg

5-5 ½ c. all-purpose flour, or bread flour

Instructions:

1.      In a large bowl or electric mixer, combine water, milk powder, dry yeast, sugar, and salt.  Stir until well combined.  Add shortening and half of the flour. 

2.      Stir to create a thick batterlike dough.  Add egg.

3.      Slowly add the rest of the flour ½ c. at a time. Allow to knead until smooth between each addition.  Dough should be soft, not overly sticky and not stiff.

4.      Pour into greased bowl.  Allow to rise until double in size (about 20 minutes). 

5.      Punch down dough.  Roll out and cut into desired shape and size. 

6.      Place on greased (or parchment lined) pans.

7.      Let rise until double in size (about 30 minutes-1 hour).

8.      Bake at 375 degrees for 15-20 minutes or until browned. 

9.      Brush with melted butter while hot. 

*For cinnamon rolls, complete steps 1-4.  Roll dough into a large rectangle.  Pour melted butter over top and add cinnamon and sugar.  Roll up and cut with a piece of string.  Complete steps 7-8 above.  Allow to cool and frost with buttercream or cream cheese frosting. 

Buttercream Frosting

4-5 c. powdered sugar

¼ c. whipping cream

4 T. (1/2 stick) butter

Beat with electric mixer until smooth.

White Sandwich Bread

Ingredients:

5 tsp. yeast

1 ½ c. warm water

1 c. instant mashed potato flakes

3 c. milk, lukewarm

2 ½ tsp. salt

¼ c. honey

1 ½ cubes butter, softened

½ c. instant dry milk

About 6 c. bread flour

Instructions:

1.      Mix all ingredients and half of the flour.  Slowly add the remaining flour ½ c. at a time, mixing well between each addition. Knead in mixer for about five minutes.  Dough should be sticky, but hold together. 

2.      Put dough in greased bowl.  Allow to rise until double in size (about 30 minutes).  Divide dough in half, then half again.  Roll each portion into a uniform 2 inch rectangle.  Roll dough into a loaf shape.  Let rise until double in greased loaf pan. 

3.      Bake in pre-heated 350 degree oven, after 15 minutes, cover loosely with foil.  Bake another 25-30 minutes.  Thirty-five to forty minutes total.  Internal temperature should be 190 degrees.  Remove from pans and cool completely.